I got fixed on the idea of coming up with a grownup striped jelly recipe that I could make both for my sister’s birthday, and the wedding of two friends where they were having a pudding competition. I experimented over about two months. Striped jelly (or ‘jello’) isn’t particularly a new thing but I didn’t want to use packet jelly. I did many flavour experiments by mixing juice with gelatin: grape, mango, pear, spiced blackberry, apple, strawberry, cherry, and probably more I can’t remember. It seemed to be that the more acidic fruits wouldn’t set that well, and some of the combinations were a bit odd. I also experimented with my jelly mould and bought this swirling shape cake tin. It is one of those Nordic Ware pans, I really covet the village, the trees, and the acorn pan too :)
After all the experiments we decided the best flavour was cherry and condensed milk, here it is at my sister’s birthday, we had it with local G&D’s ice cream. It went down well and was gluten free as is needed for half my family. I left it in the fridge until the last minute and it was difficult to get out of the tin so the bottom layer got a bit damaged but I don’t think that mattered.
I don’t have a recipe to share per se as the instructions would vary depending on what the juice and setting agent of choice is, the basic idea is that the stripes are done by alternating two different jelly flavours, waiting for each layer to set before adding the next. There are however some tips that I do have: